creamy buco strips and ube jam in buttery flaky crust
The meat of one of the fresh buco I bought for buco pie is light purple in color and its water is brownish light purple. Isn't it weird? Taking a cue from this unusual buco coloring I added a thin layer of ube (purple yam) jam in between creamy buco filling. The combination is oh so delicious. Mmmm.
light purple buco meat and water
The past week, I have been busy honing my skills in making lattice-top pie. I have never made one before because I always thought I'd make a mess of it. And I did with the first pie I practiced on, Cherry Pie. I cut the strips too thin and spaced them unevenly and they are sort of crooked which is okay I guess for a first try and I don't mind how it looks because the pie is deliciously sweet and tart.
The first of the small buco pies was easier to handle. I was able to make the remaining top crusts more uniform and acceptable in appearance and I finished each one much quicker too.
The recipe for Buco Pie is here; you might have to reduce the amount of cornstarch because a reader who has made this pie said the filling was gummy. Check and eyeball the consistency while cooking and add cornstarch mixture as needed.
they look much better after 2 tries
4-inch buco pies
Here is the finished Cherry Pie. It doesn't look perfect but the pie is really delicious with its buttery super flaky crust and fresh tart cherries.
cherry pie with crooked, too thin, and unevenly spaced lattice top
This is my entry to this week's Lasang Pinoy, Sundays: Crusty
is a weekly food photography meme, Pinoy style, hosted by SpiCes.